Meyer Lemon Bundt Cake

Blogger Hannah Kaminski invented this cake during what she describes as one very cold and difficult winter: “Lemons to me embody edible sunshine, so I just piled on the juice and zest.” If you can’t find Meyer lemons, substitute regular lemons.

16Servings

Ingredients

Cake

1 Tbs. vegan margarine, melted

3 1/2 cups plus 2 Tbs. flour, divided

1 Tbs. whole flaxseeds, ground

1 1/2 tsp. baking powder

3/4 tsp. baking soda

3/4 tsp. salt

1 cup unsweetened plain soymilk

1 Tbs. grated Meyer lemon zest

1/2 cup Meyer lemon juice

1 1/4 cups light agave nectar

1/2 cup canola oil

Icing

1 1/2 cups roasted, unsalted cashew pieces

1/3 cup light agave nectar

1/3 cup coconut milk

1 tsp. vanilla extract

Preparation

1. To make Cake: Preheat oven to 350°F. Grease and flour Bundt pan with margarine and 2 Tbs. flour.

Related Recipes

While this gourmet entrée requires a fair amount of preparation, all the work can be done ahead of time. The result is worth the work. This recipe was a winner in our 2008 Restaurant Poll, and is a popular entrée at San Francisco's Millennium Restaurant. ...read more